Cuban Bean Salad

Ingredients

• 15 oz black beans rinsed drained canned
• 15 oz chickpeas rinsed drained canned (garbanzo beans)
• 15 oz pinto beans rinsed drained canned
• 1 stalk celery sliced
• 0.5 cup cilantro leaves chopped
• 2  green onions sliced
• 2 tsp ground cumin 
• 1.5 cups claussen kosher dill pickles chopped
• 2 Tbsp juice of lemon 
• 0.5 cup olive oil 
• 0.3 tsp oregano leaves dried
• 1  jalapeão pepper fresh seeded finely chopped
• 0.5  bell pepper red cut into 2-inch strips
• 1  tomatoes chopped
• 2 Tbsp citrus champagne vinegar 

Equipment

• bowl

Directions

1. Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
2. Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.